Fresh Tomato Soup

I’m not going to share much of a back story about this recipe. I am not going to try to make this post extra-exciting or ‘sexy’. I’m not going to use words like ‘bacon’ to try to entice more readers. I won’t embellish the facts and tell a story about how my grandmother made this soup for her dear husband when he got back from the war, or something. (Pretty sure my grandfather wasn’t in any war. But that’s neither here nor there.) I am going to completely ignore all the “creative” writing tips I was given at IFBC because today I just don’t feel like telling a story – real or otherwise. I think that’s okay sometimes, right? Sometimes it’s just about a recipe. There’s nothing more that needs to be said about something as simple as tomato soup.

I will talk to you about the ingredients in this soup though.

The main ingredient – fresh tomatoes – came from my garden. I planted roma tomatoes, yellow tomatoes and red beefsteak tomatoes. I think they were beefsteak tomatoes, but I honestly can’t remember. The soup has a mixture of all three kinds. If I used only red tomatoes it might turn out a tiny bit darker reddish color. The flavor will be very much the same. Since tomatoes vary in size I didn’t provide a count for how many tomatoes would give you 4 cups of diced tomatoes. I used probably 6 or so but they were all different sizes from small to very large.

This tomato soup doesn’t contain any non-dairy cream or milk. It’s not really a ‘cream of’ soup but it is thickened with a roux. I used vegan margarine to make my roux. I don’t know much about making a roux using oil or something else. Is it possible? Probably. I haven’t experimented with it so I can’t really give any advice on that. I used sorghum flour as my thickener this time around. I’ve used fine white rice flour before too. Just make sure whatever flour you use it’s finely ground and not too grainy. Don’t use something that’s going to give the roux a gummy sticky texture either (like tapioca starch might).

The cinnamon in this recipe is really minimal but it does something to the flavor of the tomatoes that brightens it up and rounds out the flavors so well. The cinnamon I used was one that was included in with a pack of nuts from Sahale Snacks at IFBC during the Live Blogging event. It may just be my imagination but I think this cinnamon has a distinctive flavor compared to my regular cinnamon but I know that regular cinnamon would work just lovely too.

In the photo above I served the soup up in the ultimate of classic comfort food – with a grilled cheese sandwich (gluten-free and vegan, of course). I happened to purchase this loaf of bread from Leyda’s Cafe, a new gluten-free restaurant here in Saskatoon. It was quite tasty – Levi finished it off in no time at all. As for the cheese, normally I use Daiya cheddar shreds but we were all out so I mixed some pepper jack and mozzarella shreds.

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Comments

Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back” 🙂 Thanks again!

Hi Linda, I think you’ll still have a great tasting soup without the garlic. You may want to add more onion to make up for it but it should still taste good. The star of the soup is definitely the fresh tomatoes!

Husband suggested we revive an old family tradition of popcorn and tomato soup for Sunday supper. Thanks for providing the easy, gluten free, vegan tomato soup recipe! Lots of basil in the herb garden, so I’ll add some of that, too.
Thank you for making your recipes easy to print without play-by-play photos and way too detailed instructions!